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Winter Chin-shin Oolong

In subtropical Taiwan, the intense humidity that creates the misty atmosphere of Alishan — the tallest mountain in the island nation — dissipates partially when the chill of late Autumn sets in. In October, the sky stays clearer for longer. Little leaves that spout during this time have amply stored up for the few drier months ahead. These are great conditions for oolong harvest and processing.Presenting Cold Dew1 Alishan, masterfully rebaked from the premium Autumn harvest of Chin-shin tea trees. Oolongs made from this quintessential Taiwan wulong cultivar have a few times more teaghrelin2 than any others3, though we hope you buy it more for the great taste of this archetypical Taiwan premium oolong.

Ping Shui Zhu Cha:

Back-track 3 centuries to when Qing China was still grand and tea was a respectable drink, zhu cha ( pearl tea ) from Ping Shui — the town of Serene Water — approached the price of gold when auctioned in London. As popularity grew, compromised products took over the market and resulted in those greyish bad taste that is known as “gunpowder” today. Tea Hong revives the original sweet tasting jewel of green teas in the same revered and enjoyable quality in the cups of the gentiles in both East and West in the good old days, but at a far more democratically accessible price.Net weight: 60 g (2.1 oz) in Kraft-alu pillow

Fragrance of Taiwan:

Deep in the mountains away from the tourist infested Sun Moon Lake, small tea bushes tidily populate small patches of rectangles between wild forrest and various orchards. A cross between Burma and a native wild tea, this Hong Yu cultivar, born right here in 1999, shines with a vibrant young green. It dominates the ambience with a smell that is both fresh and spicy. Farmers here still process black tea in small batches in the old fashioned way, though with the aid of a few new technologies for monitoring. Red Jade — the Fragrance of Taiwan — has to be so processed to that distinctive floral yet spicy aroma, minty and complex taste on a smooth body to be worthy of name.Net weight: 50 g (1.8 oz) in Kraft-alu pack

Slow Baked Tieguanyin:

Over a century of development since transplanting to Taiwan, tieguanyin produced in the emerald island is quite different from its cousin in Mainland China. Not only has the cultivar evolved differently, but also the more authentic technique with which it is produced. Tea Hong’s Alishan Guanyin has a fuller and smoother taste profile. Its distinction is possible through the finesse in its slow baking. Master Chen, who bakes also our Cold Peak, has elevated the processing into an art of leaves and fire.

Dong Ding Classic:

The traditional style of baking Taiwan oolong is a vanishing art. That is one reason older connoisseurs are saying tea is not tasting like it used to. Fewer and fewer people are able to master the delicate art except for Yu Wen, our Taiwan farmer. She is dedicated to bringing that heritage back in vogue. Taiwan oolong properly baked is healthier and friendlier to the stomach for everyone after all, and used to be what makes Cold Peak — Dong Ding — the quintessential Taiwan oolong — soft, sweet and with a warm, nectarous aroma. We are glad that we can present you with such quality.Net weight: 70 g (2.5 oz) in Kraft-alu pillow

Jasmine Seven Scentings Fuding Tips:

Mastery of the technique of scenting and management of fresh jasmine flowers can greatly enhance the aroma profile of a final tea. It is not only how many times the leaves are scented but also about the tea to flower ratio, and the finesse of timing and other nuances in the scenting process. Honey Pearl Pekoe begins as a pure fine tippy first flush of loyal pedigree and then scented to perfection by our jasmine master. The most beautiful and purest of all jasmine green teas.

Tea Hong original name and tagline

Distinction in True Quality

Distinction comes with the ability to recognise, understand and master. In the realm of fine tea, gems await to be discovered and to shine with pride. Welcome to Tea Hong. Make our tea shine.

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